Meateaters.co.nz is dedicated to people who love cooking meat – how and where to buy meat, and how to cook meat. We’ll bring you the best meat recipes, as well as classic meat dishes, from …
Read the full story »There is more to pork than bacon, although that’s a great place to start.
Lamb chops, rack of lamb, roast lamb – my mouth is watering already.
Just because it’s big we here at Meateaters consider this the ‘grand daddy’ of the meat hierarchy.
Check in here for all the best recipes involving meat. Does not include meat hats!
News at home and around the world related to meat. We’ll give you the best, and the worst stories.
The origins of goulash date back to Hungary over 1000 years ago and it could be considered an early foray into dehydrated food.
Hungarian shepherds, who often spent long days out in the fields with their …
Easter is a big event in the Christian calendar. It marks the end of Lent where traditonally people have fasted as one of a number of personal sacrifices. During Lent, if you are a devout …
If you ever wondered what part of the cattle a sirloin comes from, or contemplated the location of a scotch fillet, then the charts on the Meat Cuts page are for you.
There are some differences …
A month or so back I was interviewed by Spanky (from RDU) on the subject of – you guessed it – meat.
Check out the interview below:
I reported earlier today about Fargginay’s Bacon cologne – of which I have some on order.
J&D’s (that stands for Justin and Dave) have a mission to make everything taste like bacon. They started with Bacon Salt® …
The latest news to hit the meat world in April is the release of a new fragrance from the house of Fargginay (say it fast).
At first I wondered if this was a cruel April Fools …
The weekend is the time when it’s my turn to cook. Depending on how busy the Saturday or Sunday is with family activities depends on how long I have to spend in the kitchen – …
This site is looking like it has only pork on it’s mind. I make no excuses for that. And I make no excuses for featuring the work of the two wunder-kids at Animal Restaurant in …
There’s nothing quite like the smell of bacon frying. If I could I’d eat it every day. But I rarely cook pork of any kind. I think it’s because it often turns out tough and …
It should be obvious to regular readers of this website that I love a good pork rib. After years of looking I found one which I believe ticks all the right boxes. You can see …